Standard Pastry - One Crust Pie
Desserts
Pie Crust
Ingredients
1 cup flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon Crisco
2 tablespoons water
Instructions
Measure flour by dip-level-pour method or by sifting. Mix flour and salt in bowl. Cut in shortening until particles are size of peas. Sprinkle with water, mixing with fork, until flour is moistened. Gather dough together with fingers so it cleans bowl. Press into ball. Turn out on lightly floured cloth covered board. Flatten with hand, roll out not quite 1/8 inch thick. Keep pastry circular and roll it about 1 inch larger around than inverted pie pan. Fold pastry in half. Carefully transfer to pie pan. For One Crust Pie (baked with filling) - Trim pastry 1/2 inch from edge of pan. Flute. DO NOT PRICK. Fill and bake according to recipe. For Baked Pie Shell - Trim and flute as for One Crust Pie. Prick pie shell. Bake at 475° (very hot) for 8 to 10 minutes.